Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia

Abstract

AbstractCambodian foods are increasingly consumed outside Southeast Asia, yet are the subject of remarkably few reports. The Khmer culture and culinary traditions of Cambodian people, both historical and contemporary, depend most heavily on the fermented fish product prohok ("Image missing") as an essential ingredient in a wide variety of dishes. The aim of this report is to better understand the traditions, production methods, and uses of prohok as well as the retention of this essential flavoring and nutritional component of Khmer cuisine. The reported findings include how fish preservation developed to accommodate Cambodia's unique naturally occurring hydrological phenomena and has influenced the ethnic identity and social structure of Khmer people. Commercial and home production of prohok is observed to have socioeconomic and nutritional impact on people. The uses of prohok in main dishes, sauces, soups, and side dishes are explored. Furthermore, this report investigates and reviews the underlying microbiology and chemistry that takes place during traditional fermentations of fish to produce prohok. This foundational knowledge serves as a basis for additional scientific studies to further investigate prohok fermentations with the goal to better understand factors that contribute to the unique regional variation of aromas, textures, and flavors produced by traditional practitioners and beloved by Khmer people.